With the summer months closing in on us fast and we all know just how fast the year passes away before the weather becomes cold once more; many people are trying to find some great tasting meal planning ideas. Whether they are cooking for a large or small family or they want to create a tasty and economical dish for a potluck dinner or a BBQ, chicken salad recipes are some of the easiest to make.

For instance, if you are in the mood for a creamy, spicy, and delicious salad to serve at home or at a social gathering, you might want to learn how to make this creamy chicken mousse salad recipe. It is refreshing and provides you and your family with a healthy eating choice anytime of the year.

Recipe for Creamy Chicken Mousse Salad

What You Need

• 3 egg yolks
• 1 cup chicken broth
• 2 minced garlic cloves
• ½ cup minced celery
• 3 boneless skinless chicken breast halves
• ½ teaspoon salt
• ½ teaspoon paprika
• 1 teaspoon hot pepper sauce
• 1 envelope unflavored gelatin mix
• ¼ cup water
• 1 cup heavy cream
• 1 lettuce head
• 1 can cooked early green peas
• 1 can cooked cubed new potatoes

How to Make It

Using a double boiler over hot but not boiling water you will add the egg yolks and beat.

Using a large saucepan, add the chicken broth and bring to a slow boil over a medium heat. Add the minced garlic cloves and minced celery. Stir and then add the boneless skinless chicken breast halves. Spoon some of the liquid over the meat. Cook until done. Remove from saucepan heat. Allow the mixture to slightly cool. Season the mixture with the salt, paprika, and hot pepper sauce. Remove meat from the saucepan and then cut it up into pieces of about ¼ to ½ inch squares. Set aside until needed.

Slowly add the hot chicken broth into the eggs and whisk continually. Stirring until the mixture begins to thicken slightly.

Add the envelope unflavored gelatin mix to the ¼ cup water and allow it to stand to soak for about 5 minutes. Microwave the water and gelatin for 60 seconds. Remove from microwave and stir to dissolve the unflavored gelatin mix. Stir this mixture into the chicken broth mixture.

Whip the heavy cream until forming stiff peaks and then fold into the chicken mixture.

Dip a mold ring into some cold water and then shake out the excess water, but do not dry the mold with a towel. Pour the chicken mousse mixture into the mold ring. Place in the refrigerator overnight to chill and set.

Run a clean butter knife along the edges of the mold and then dip the mold in some hot water for several seconds. Invert the ring mold onto a bed of lettuce leaves on a serving platter.

Use the cooked early green peas and cooked cubed new potatoes or other fresh and or cooked vegetables to decorate around the bottom and top of the molded creamy chicken mousse salad.